Corn Bread is a regular and a big hit in my house. Often served with soup or a chunky tomato dip , it is a quick dish to make , especially on days when I have to work with a limited stuff available in the pantry. I love the golden bread specked with reds and greens sparkling on my plate. To my eye  it seems like an exquisite piece of art . I make these in the form of mini  cakes . K calls them Sunshine cakes ! This recipe was given to me by an ex colleague G , who would bake it for us on a large cast iron skillet every other week.

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This gift came almost 3 weeks after my birthday but it really made my year, So much love, so much affection… I am truly flattered by this special gift from a special person. Thank you dear friend, I have no words to express how much this means to me. I received this huge package of a Romertomf clay baker and 2 books , The soul of a new cuisine by Marcus Samuelsson and Jill O’ Connor’s Sticky , Chewy , Messy, Gooey plus a whole load of different spice blends from World Market , Soba and Udon noodle packets. This was an unexpected gift and this time I really was jumping all over the house

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I dread making breads , somehow , I am judgmental about myself when it comes to breads, I simply cant picture myself doing it or believing I can do it. I almost settled on this before I blew out some air , decided to risk my day in the kitchen and took up the challenge and thankfully succeeded in making Nupur’s Laadi Paav. I am happy that I tried . It has been an icebreaker for me .

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